Pesto Butterbean Burgers..

Pesto Butterbean Burgers..

Suitable for vegetarians, Suitable for vegans, Soy-Free, Seed-Free

Preparation time: 15 minutes

Cooking Time: 30-40 minutes

Storage:

•  Cooked burgers will keep in the fridge for up to 2 days or freeze the burgers uncooked for 1 month.

Makes 8 burgers:

• 2 x 410g cans butterbeans, drained and rinsed
• 3 tbsp Essential pesto e.g. red pesto or rocket pesto
• 115g / 4oz wholemeal breadcrumbs or gluten free breadcrumbs
• 1 garlic clove, crushed
• 1 red onion, finely chopped
• Freshly ground black pepper
• Wholemeal buns, salad leaves and sliced tomato to serve

Method:

1. Preheat the oven to 220ºC, gas mark 7.
2. Place the beans and pesto in a food processor and process until smooth.
3. Add the breadcrumbs, garlic and onion and process lightly to combine.
4. Leave some texture in the mixture.
5. Season with black pepper.
6. Using damp hands shape the mixture into 8 burgers.
7. Place on a lined baking tray.
8. Bake in the oven for 30-40 minutes until golden brown.

• Serve in little buns with sliced tomato and salad leaves.

Nutritional Information:
• Per burger (without roll)
• Calories: 137kcal
• Protein: 6.8g
• Total Fat: 3.5g of which saturates 0.1g
• Carbohydrates 19.5g
• Per 100g (without roll)
• Calories: 134kcal
• Protein: 6.6g
• Total Fat 3.4g of which saturates 0.1g
• Carbohydrates: 19.1g

Recipe and photo credit by- Essential Trading